Tender meatloaf is infused with buttermilk for extra moisture, studded with spicy jalapenos, given a vein of melted sharp cheddar right down the center, slathered with barbecue sauce, and slow smoked to perfection.
In a large mixing bowl, add all of the ingredients except for the cheese & barbecue sauce. Using a spatula, or your hands, mix and stir until the entire mixture's uniform and evenly incorporated.
Poke holes in the bottom of a disposable aluminum baking pan. Add the meat mixture to it, and form it into a log.
Preheat your smoker to 245 degrees Fahrenheit. Place the meatloaf tray on a higher shelf in the smoker, and place another whole tray directly underneath to catch any grease/drippings. Fill your smoker's water pan with water.
Smoke the meat for 2 1/2 hours, or until a thermometer inserted in the center reads 160 degrees.
We use a blend of maple, pecan, and cherry wood chips- although hickory and apple would also work well. Add chips as necessary throughout the cooking process to ensure a good smokey flavor throughout the meatloaf.